Delicia de piña

Ingredientes

• 18 sheets graham crackers (*See NOTES)
• 2 Tbsp granulated sugar
• 10 Tbsp unsalted butter
• 4 oz block-style cream cheese (room temperature)
• 1/2 cup unsalted butter ((1 stick) room temperature - cut into pieces)
• 2 cups powdered sugar
• 20 oz can crushed pineapple (drained well)
• 8 oz tub whipped topping (thawed (aka Cool Whip) *See NOTES)

Preparación

1. 1

   Preheat oven to 350℉.

2. 2

   CRUST: Blend graham crackers and granulated sugar in a food processor or blender until fine crumbs. Melt butter in a large microwave safe bowl. Add the graham cracker crumbs and stir to coat.

3. 3

   Press 2 cups of the graham cracker mixture into the bottom of a 9×9-inch square pan. Save the remaining crumbs for topping. Bake the crust at 350˚F for 8-10 minutes until crust is lightly browned. Place on a wire rack and cool completely.

4. 4

   CREAM CHEESE FILLING: Place the cream cheese and butter in a large bowl. Beat together with an electric hand mixer until smooth and creamy. Mix in the powdered sugar one cup at a time, mixing until incorporated.

5. 5

   Drain the crushed pineapple well. Discard or save the juice for something else. Add 1 heaping tablespoon of the drained pineapple to the cream cheese mixture and mix until combined. Spread evenly over the cooled graham cracker crust.

6. 6

   PINEAPPLE CREAM FILLING: Fold together the remaining crushed pineapple with the whipped topping. Spread evenly over the cream cheese layer. Sprinkle the top with the remaining graham cracker crumbs.

7. 7

   Chill the pineapple delight for 2 hours in the freezer or chill for 4 hours to overnight in the fridge. Make sure to cover the pan with plastic wrap or foil while chilling. This is a great make-ahead dessert.

8. 8

   To serve, cut the dessert with a butter knife into 12 pieces for rectangular slices. Rinse the knife with hot water and dry it off between cuts for clean slices. Use a spatula to scoop slices out of the pan.